Develop Menus for Special Dietary Requirements - Assessment 1

Assessment Tasks and Instructions
Student Name
Student Number
Course and Code
Unit(s) of Competency and Code(s) SITHKOP004 Develop menus for special dietary
requirements
Stream/Cluster
Trainer/Assessor
Assessment for this Unit of Competency/Cluster Details
Assessment 1 Assignment
Assessment 2 Project
Assessment 3
Assessment conducted in this instance: Assessment 1 2 3
Reasonable Adjustment
1. Has reasonable adjustment been applied to this assessment?
No No further information required
Yes Complete 2.
2. Provide details for the requirements and provisions for adjustment of assessment:
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Student to complete
My assessor has discussed the adjustments with me
I agree to the adjustments applied to this assessment
Signature Date
2nd Assessor to complete
I agree the adjustments applied to this assessment are reasonable
Name
Signature Date
Assessment Guidelines
What will be assessed
The purpose of this assessment is to assess your knowledge required to complete the tasks outlined in
elements and performance criteria of this unit:
 culinary terms and trade names for:
o substitute ingredients used to produce dishes with special dietary recipes
o ingredients suitable for meeting basic nutritional needs
o ingredients that cause common allergic reactions
o food additives and preservatives
 main types and culinary characteristics of special diets that are part of contemporary Australian society:
o eating regimes:
 elimination
 macrobiotic
o exclusions for allergies, contraindications with medicines or food intolerance
o fat-free
o fluids
o food preferences
o food restrictions
o gluten-free
o high carbohydrate
o high or low energy
o high or low protein
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o high fibre
o lacto ovo
o low carbohydrate
o low cholesterol
o low fat
o low gluten
o low kilojoule
o low sugar
o modified sodium or potassium
o modified texture
o nutritional requirements
o portion size
o substitutes:
 gluten-free flour
 yeast-free flour
 non-sugar sweeteners
o sugar-free
o type one and two diabetes
 main types and culinary characteristics of cultural or religious diets that are part of contemporary Australian society:
o halal
o Hindu
o kosher
o vegan
o vegetarian
 main types of customer groups that have special dietary requirements:
o adolescents
o athletes
o children
o defence forces
o elderly
o health care
o ill or injured
o infants
o international tourists
o nutritional and energy requirements due to physical condition
o people in areas affected by disaster or environmental extremes
o people from different socioeconomic groups
o people in remote areas
o those with weight problems:
 underweight
 overweight
 obese
 meaning of:
o drug-food interactions
o food allergy
o food intolerance
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 key health and legal consequences of failing to address special requirements:
o allergic reactions
o anaphylaxis
o food sensitivity or intolerance reactions
 basic principles and practices of nutrition:
o nutrients and their food sources
o influences on food choice
o food and beverage selection influences
o food labelling and interpretation
o role and implications of using food additives and preservatives
o health implications of food choices
o role of good nutrition in avoiding dietary diseases
o effects of various cooking methods and food storage on nutrients
 primary components of Australian Dietary Guidelines, in particular those for older Australians, children and
adolescents and their use in menu planning
 methods and formulas for calculating portion yields and costs from raw ingredients:
o butcher’s test
o standard measures
o standard yield tests.
Place/Location where assessment will be conducted
RTO to complete
Resource Requirements
Pen, paper, Computer, internet access, Australian Guides, calculator
Instructions for assessment including WHS requirements
You are required to address each question in this assessment.
Once you have completed all questions, check all responses.
Your trainer will be providing you with feedback.
Statement of Authenticity
I acknowledge that I understand the requirements to complete the assessment tasks
The assessment process including the provisions for re-submitting and academic appeals were explained
to me and I understand these processes
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I understand the consequences of plagiarism and confirm that this is my own work and I have
acknowledged or referenced all sources of information I have used for the purpose of this assessment
Student Signature: Date: / /201
This assessment: First Attempt 2nd Attempt Extension – Date: / /
RESULT OF ASSESSMENT Satisfactory Not Yet Satisfactory
Feedback to Student:
Assessor(s) Signature(s): Date: / /
Student Signature Date: / /
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Assessment 1
Your task
You are required to complete all questions and tasks for assessment.
1. The Australian Guide to Healthy Eating provides 5 nutritional guidelines for adults, children and adolescents,
and the Elderly, which vary slightly for each group. Provide a brief description of what these recommend in
general:
Description
1. This is recommended to children and youth to take care of their health and needs to eat
adequately. This will help them to boost up their energy and physically full of zip day by day.
2. This is necessary for the elder people to take care of their health and diet and also the muscle
strength is one of the concern for their livelihood.
3. Different age group requires nutrition and low fat meal so they are recommended to take the diet
full of vegetables, whole grain, meat, milk and lot of things which are healthy to eat.
4. There is some sort of food consumptions which needs to be in the limit to attain healthy and
growing diet (Shah, et. al., 2016). People have to avoid soaked fat, extra salt, added sugars and
spirits such as cakes, pizza, sports drinks and so on.
5. Necessary to promote the food and diet which is healthy to be attain by any of the age group.
2. Explain two (2) implications that the Australian Guide to Healthy Eating has towards your role as a chef:
Implications
1. This is necessary for the high professional chefs to avoid the usage of added sugar and salt as this
increases the sodium in food which becomes one of the major reason of cardiac disease and
leftover the weight which again becomes major reason of many diseases.
2. This is the responsibility of chefs to undertake the food guidelines of Australian guide of healthy
eating and avoid the usage of extra oil and unhealthy things.
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3. You are working as the chef in a hospital and a new patient has Coeliac disease. How will you ensure
that the patient is not adversely affected?
Factors to be considered during the selection, preparation, cooking and serving processes
This could be understanding that food is the essential requirement for anybody and this is necessary to
have proper blend of healthy and necessary food to be provided. While the selection of food this is
necessary to carry out the items which are healthy and full of nutrition. This is also necessary to check the
quality of specific food product which is going to be used. The preparation of food products requires to
use the healthy and necessary meal factors with the appropriate implication of necessary ingredients
(Gibson, et. al., 2016). This is also necessary to take care about the hygiene factors while cooking the
food. The food also needs to be gluten free and checked ones to overlook the service quality.
4. You work at Hotel Ransford as a chef. For a seminar the hotel offers the food choices outlined in the
table below. Which menu adjustments would be required for each course for guests requiring gluten
free meals and for those who suffer from diabetes?
Breakfast Morning Tea Lunch Afternoon Tea Dinner
Poached Eggs on
sour dough with
ham and spinach
Assorted sweet
muffins
Pork Piccata,
mushroom risotto,
Ratatouille
Tropical Fruit Salad
Mini Danish,
assorted tea
sandwiches
Caesar Salad
Sole fillets with
beurre blanc,
steamed asparagus
Chocolate Raspberry
Mille Feuille
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Gluten Free
Assorted sweet
muffin
Mini Danish,
assorted tea
sandwiches
Poached Eggs on
sour dough with ham
and spinach
Chocolate
Raspberry Mile
Feuile
Tropical Fruit Salad
Diabetes
Caesar Salad Assorted sweet
muffins
Sole fillets with
beurre blanc,
steamed asparagus
Mini Danish,
assorted tea
sandwiches
Pork Piccata,
mushroom risotto,
Ratatouille
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5. List three diseases that can be linked to diet, and explain how a change in diet could be beneficial in
these cases:
Suggestions
1. One of the disease which occurs due to the high usage of sodium in the food products is
hypertension. To avoid the disease and ensure healthy lifestyle this is majorly necessary to avoid
the usage of high amount of sodium in the food products.
2. The other eatable products which causes the critical disease is the high consumption of fat food.
This becomes the reason of issue of cholesterol (Thomas, et. al., 2015). This is necessary to
remove the food practices which are causing the ailment and have to take diet of low fat
products.
3. One of the other critical diseases which occurs due to unhealthy diet is diabetes. This disease
raises up due to the unnecessary use of added sugar. To avoid the issue this is necessary to
changes the diet plans.
6. What are the requirements for the following dietary needs?
Dietary needs Requirements
Lactose intolerance
Low sodium
Coeliac
Diabetes mellitus
This is necessary to attain the dietary and regarding the same this is necessary
to have the diet filled with spinach and light food and avoid the dairy
products.
This is necessary to avoid the usage of added salted and on the place of that
consumption of salt free or less salt products is necessary.
This particular diet requires to have gluten free products which could be easily
attain with the implication of dairy products in the diet (Green, et. al., 2017).
This requires to have low or less sugar products and also the inclusion of
green vegetables.
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7. Some religions have specific requirements regarding which types of food or food combinations may be
consumed. What is the basic information you need to consider when writing menus for the following client
groups, but also generally when catering for any religious based requirements?
Customers Requirements
Jewish customers
Muslim customers
Hindu customers
General
The Jewish customers likes to have the availability of meat and non veg
products. The avoidance in their meal includes animals like pigs, rabbits and
so on. On the other hand, mammals like cow and dogs are allowed.
The food requirements of Muslim customers mainly include meat and fishes
in the meal (Elsweiler and Harvey, 2015). They need to include in the meal
products like gripe stew and lentils, eggplant and beef stew, and Turkish fish.
The menu of Hindu customers requires the inclusion of vegetarian food
products which attain good amount of nutrition.
The die of general costumers consists the values of nutrition and fat products
with the inclusion of fate diet and religious diet.
8. Which aspects in terms of patient requirements and product availability need to be considered for texture
modification of foods? Which equipment is typically used to prepare and present texture modified
preparations?
This is necessary to provide the food for patients which is necessary and could be effective to cure them
rapidly. This is necessary to provide that type of product which is easy to swollen by the patients, needs to
have the potential nutritious products. Food requires to be standardized and filled with patient’s
requirements. The food also needs to be filled with all the checklist to be followed and have suitable
cooking process to be utilized (Arem, et. al., 2015). The equipment’s which will be used to cook and serve
the food needs to be sanitized and completely clean.
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9. Provide examples for potential reactions to food allergies or intolerances. What are the consequences of
failing to address special requirements for food allergies, medical conditions or drug-food interactions?
What would be your actions to avoid negligence and meet legal requirements?
The food intolerance and unhealthy food causes different type of allergy issues. Some of the issues
includes gastrointestinal issues, itching, enflamed airways, inflammation of lips and breathing problem etc.
This issues and allergies results as the negative factor for an individual and harms the life of one in term of
health, stomach issues and skin disease.
This is necessary to have suitable option of food to be used to avoid the negative impact of food issues.
The very first think which could be done is related to attaining the food with proper consideration ( Inoue-
Choi, et. al., 2017). Some medicines also need to be carry to avoid the negative impact of allergy.
10. Which major nutrients are provided through the following foods?
a) Bread, cereal, rice, pasta, noodles
Simple carbohydrate, fibers, vitamins and mineral deposits
b) Vegetables, legumes Capsicum, broccoli, cauliflower, cabbage, and tomatoes
Vitamin B5, Vitamin A and Vitamin C.
c) Dark green and orange vegetables like spinach, broccoli, carrots and pumpkin
Potassium, Calcium and Vitamin K.
d) Green vegetables, dried peas, beans and lentils
Nutritional fibers, Potassium and folate
e) Fruit
Vitamin C, Potassium and Phytochemicals
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11. Which nutrients are the main energy providers for the human body?
What is their general role, nutritional value and how much of each should be included in a healthy diet?
The main energy provider nutrients for an individual mainly includes carbohydrates, fats and proteins. These
elements are necessary to be took by an individual and the benefits are mentioned below:
The major role of carbohydrate is to ensure the health and energy in the aspects of glucose. The main
advantage of this factor is that provides the effective intestinal system and needs to have 60-65% in each
day nourishment.
Fats are the main responsible factor of energy and immunity and the nutrition of this aspect includes
vitamin A and K. To attain the healthy diet, the 20-25% value of facts is necessary in a day.
The proteins are main factor of repairing the cells and strengthen the bones (Fontana and Partridge,
2015). This also helps in the balance factor of haemoglobin. The per day requirement of this element is
approx. 0.40 gram.
12. What are food additives?
How can additives affect individuals and how can you as a chef identify specific additives in foods?
The food additivities indicate towards different activities and actions which are related to the processing of
food. Some of the activities are like cooking, processing, testing, determining the food and nutrition values
and so on. The food additives could be the reason of food bone microorganism which could harm and
individual’s health in negative manner. This could affect the digestive and nervous system of the person. The
chefs need to diagnose different food additivities.
13. Which factors need to be considered when choosing cookery methods to ensure foods maintain maximum
nutritional values or meet dietary requirements?
This is necessary to use those factors for the cooking which helps to reduce the negative and unnecessary
assumption of unhealthy food. Fist option which could be used is steaming as it provides more nutrition
from the food, the backing could also helpful to reduce the unnecessary usage of oil (Power, et. al., 2014).
This is also necessary to use the non-stick pane while making some oily stiff.
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14. What are the key features of the following lifestyle diets?
Diet Key Features
Vegan
This helps to reduce the fear of health disease and
calories imbalance. Main component of diet
includes plant and strengthen bones and heart.
Lacto vegetarian The food based on diary and plants comes in the
same. This helps to reduce the issues related to
obesity, heart and blood pressure.
Ovo vegetarian This includes the nutrition of egg but do not
includes meat ad animal beef (Conlon and Bird,
2015). This helps to attain the required protein.
Ovo-lacto vegetarian It avoids the animal products and helps to get rid of
diabetes. This also helps to reduce the issue of
heavy weight.
Pesco vegetarian This mainly includes the sea food as one of the
option of det. The main nutrition which includes in
the specific diet are related to omega-3, protein,
iron and so on.
Semi vegetarian This includes the diet full of sea food and meat but
avoids the red meat. The nutrition which attain in
the diet are relates to mineral, protein and so on.
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15. How do storage and part processing affect the nutritional values of fresh fruit and vegetables?
The storage and part processing refers to the freezing, blenching or crushing the food products. This
respectively exposures the food with light, oxygen and high amount of heat. All of these factors negatively
affects the food nutriments and decreases their nutrition values.
16. Which nutritional requirements need to be considered for the following customer groups?
Customer Group Needs
Girls during adolescence/women during
menstruation
This is necessary to have the proper values of iron and
also needs to have the values of red meat, vitamins and
minerals.
Pregnancy and during lactation This is necessary to include the nutrition like vitamin A,
C, protein and iodine in the diet.
Athletes They need to have proper diet with the inclusion of
carbohydrate, protein, vitamin and fats.
Defence Force Personnel The defence forces need to consider the nourishment
filled with thiamine, riboflavin, vitamin B6 and vitamin C.
Vegetarian diets The vegetarians are needs to take the nutrition filled
with calcium, carbohydrate, vitamin A and B (Power, et.
al., 2014).
People with Disabilities They need to use the alimentary products which consist
vitamin A, C and K. they also need to attain protein
mineral and iodine.
Institution-based Catering This is necessary to have the proper blend of nutrition,
iodine, protein and carbohydrate in the food processing
of catering.
People living in remote regions the diet of specific people needs to attain the fulfilment
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of vitamin, protein, iodine, different minerals and
carbohydrate.
People affected by disaster or environmental
extremes
To deal with the injuries people needs to take protein,
vitamin C, calcium and minerals.
17. Complete the following yield tests, calculating the Net yield per Kg and the net portion cost for each
commodity based on the net cost per Kg and the portion size per kg provided.
List the formulas or working steps you have used for the asparagus and the Sirloin Calculations in the table.
Commodity $ / kg Trimmings Net Yield/ kg Net cost/kg Portions /kg Net Portion Cost/ $
Vegetables
Zucchini 2.95 16% 0.840 3.51 0.100 0.35
Broccoli 4.85 24% 0.760 6.38 0.100 0.64
Carrots 1.40 16% 0.840 1.67 0.100 0.17
Asparagus 11.30 22% 1.85 14.49 0.100 1.44
Kohlrabi 4.28 32% 6.29 6.29 0.100 0.63
Spinach 10.60 18% 12.93 12.93 0.100 1.29
Onions 2.45 14% 2.85 2.85 0.050 0.14
Meat
Sirloin 16.80 26% 22.70 22.70 0.280 6.36
Loin of Pork 14.80 14% 17.21 17.21 0.250 4.30
Leg of Lamb 8.90 27% 12.19 12.19 0.250 3.05
Formulas/Calculation steps – Asparagus:
11.30 g Asparagus= $14.49
22% of 11.30=2.486
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=11.30-2.486
=8.814
Therefore, 8.814 g costs = $14.49
0.113 kg = $11.30
= (0.113*14.49/0.881)
=1.85
Formulas/Calculation steps – Sirloin:
Net portion cost= Net cost*portions
= 22.70*0.280
=6.36
18. Provide an overview of the following contemporary dietary trends and provide an example for potential
impacts each of these may have on health or nutritional balance.
Diet Description Issues
Cabbage Soup Diet This is one of the short term
weight lose nourishment.
The diet could attain the issues
related to starvation, light-
headedness and mussel lose.
Lemon Detox The diet aims to reduce the toxic
and cleans up the body nutrition
with the help of lime water.
The issues consist with the diet
relates to annoyance,
exhaustion, vomiting and
stomach problems.
Macrobiotic Diet this diet focuses on to balance the
food elements.
The issues which consist the diet
are related to high blood pressure
and kidney disease (Arem, et. al.,
2015).
Raw Food Diet The diet focuses on to eat the
unprepared or unproduced food
items.
The issues with this diet are
related to weight loss and
enduring disease.
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Stone Age Diet The diet includes the predominant
eating of food.
The diet negatively affects the
metabolism system.
19. Provide 3 methods you can employ to obtain feedback on dietary menus and customer satisfaction:
1. Necessary to perform on the standard of customer’s necessities.
2. Could be used the online or email feedback options to attain customer’s responses.
3. The order page could also be used to attain the responses.
20. List the 2 most important aspects in terms of feedback which must be considered when evaluating the
success of a menu or dish:
1. Required in the direction of consider the feedback of customers and improve the quality accordingly. \
2. Indispensable on the way to build the strategies which would be helpful to give better services to the
customers.
21. What is the importance of health professional when seeking feedback on dietary menus? Whom could this
include?
This could be understanding that the health professionals attain relevant information about the dietary
plans and the menu which could be used as the diet plan (Arem, et. al., 2015). The people or professionals
which comes under the line are belongs to the field of dentist, pharmacologists, general practitioner
assistant and medicinal epidemiologists
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References
1. Arem, H., Pfeiffer, R.M., Engels, E.A., Alfano, C.M., Hollenbeck, A., Park, Y. and Matthews, C.E., 2015.
Pre-and postdiagnosis physical activity, television viewing, and mortality among patients with colorectal
cancer in the National Institutes of Health–AARP diet and health study. Journal of Clinical
Oncology, 33(2), p.180.
2. Conlon, M. and Bird, A., 2015. The impact of diet and lifestyle on gut microbiota and human
health. Nutrients, 7(1), pp.17-44.
3. Elsweiler, D. and Harvey, M., 2015, September. Towards automatic meal plan recommendations for
balanced nutrition. In Proceedings of the 9th ACM Conference on Recommender Systems (pp. 313-316).
ACM.
4. Fontana, L. and Partridge, L., 2015. Promoting health and longevity through diet: from model organisms
to humans. Cell, 161(1), pp.106-118.
5. Gibson, E.L., Held, I., Khawnekar, D. and Rutherford, P., 2016. Differences in knowledge, stress,
sensation seeking, and locus of control linked to dietary adherence in hemodialysis patients. Frontiers in
psychology, 7, p.1864.
6. Green, H., Siwajek, P. and Roulin, A., 2017. Use of nutrient profiling to identify healthy versus unhealthy
snack foods and whether they can be part of a healthy menu plan. Journal of Nutrition & Intermediary
Metabolism, 9, pp.1-5.
7. Inoue-Choi, M., Liao, L.M., Reyes-Guzman, C., Hartge, P., Caporaso, N. and Freedman, N.D., 2017.
Association of long-term, low-intensity smoking with all-cause and cause-specific mortality in the
National Institutes of Health–AARP Diet and Health Study. JAMA internal medicine, 177(1), pp.87-95.
8. Power, S.E., O'Toole, P.W., Stanton, C., Ross, R.P. and Fitzgerald, G.F., 2014. Intestinal microbiota, diet
and health. British Journal of Nutrition, 111(3), pp.387-402.
9. Shah, A., Bross, R., Shapiro, B.B., Morrison, G. and Kopple, J.D., 2016. Dietary energy requirements in
relatively healthy maintenance hemodialysis patients estimated from long-term metabolic studies. The
American journal of clinical nutrition, 103(3), pp.757-765.
10. Thomas, J., Leedham, H., Delaney, C., Spark, J. and Miller, M., 2015. Estimating dietary energy and
protein requirements for patients with peripheral arterial disease: An evaluation of current practice
amongst dietitians. J. Nutr Health Food Sci,. 3.
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